
This is a great recipe.

Ingredients:
3 tbs olive oil
1 tsp salt
juice of one lemon, about 1/4 cup
1/3 cup sesame seed
2/3 cup sunflower (add 1/3 at a time)
water to blend
All ingredients in blender except 1/3 c sunflower seeds. Add enough water to keep it moving.
When it's pretty well blended, add the rest of the seeds and some more water. It will thicken as it sits, so make it sort of thin.
Chill for an hour at least and eat it, eat it!
Keeps for about a week, covered in the fridge.
Some thoughts on seed cheese.
If it's too thin, add more seeds. Too thick? more water!
Add more oil if you want to. It's CHEESE! It's supposed to be oily! Drop the stigma of fat and live a little!
This cheese lends itself well to flavorings. Blend in red bell pepper, sun dried tomato, herb, onion, garlic, curry, whatever you fancy!
Experiment. use more or less sesame, more or less lemon. Lemon is what really gives it the cheese-y flavor, so be careful with it.
Try different nuts or seeds for different flavors. Shelled pumpkin seeds are very interesting, but I think brazil nuts are my favorite.
When this is freshly made it is very lemon-y. After it sets a while the lemon fades and it tastes more cheese-y.
Depending on what type of seed or nut you use, the cheese may turn a bit darker after a night in the fridge, but the flavor is not affected.
I used my personal blender to make this batch. It came out he consistency of ricotta. If you put it in a blender, esp a high speed blender, you can make it MUCH creamier, more like cream cheese.
Wonderful on RAW PIZZA or in a gluten free vegan lasagna or vegan nachos or just on some flax crackers for a snack
I hope I could be an inspiration to you. There are much better vegan seed and nut cheese recipes out there. Even some that are fermented and aged. I hear if you add agar you can mold them into bricks! O_0
Enjoy and have FUN! Go Crazy! It's CHEESE!!!